Osso Bucco

This recipe was created by Walter Edmondson of Morgan Hill, California. Walter earned 1st place in our 2012 CYRUS Recipe Contest after wowing judges (and AVV family partners) Harry Wetzel and Katie Wetzel Murphy with his delicious take on this classic Italian favorite.

6 veal shanks, tied with string along the sides
8 tablespoons flour
Salt and pepper
6 tablespoons AVV Olive Oil
4 tablespoons butter
2 carrots, chopped
2 celery stalks, chopped
1 onion, chopped
2 zucchini, chopped
½ cup each Kalamata and Spanish Green olives
4 slices pancetta, 1/4-inch thick and cubed
1 cup CYRUS
1 cup chicken stock
2 tablespoons tomato paste
1 lemon, zested
2 tablespoons parsley, chopped

Tie the veal shanks with string along the sides. Dredge in flour that is seasoned with salt and pepper. Brown in oil and butter and then remove.

Sauté pancetta and then remove from pan. Add veggies and cook until translucent. Stir in tomato paste. Add CYRUS and cook for 10 minutes.

Add stock, veal and pancetta and cover and simmer for 1 hour, then remove strings.

Serve over risotto and sprinkle with chopped parsley and lemon zest before serving.

Serves 6